Servings:
4
Prep time:
25
Cooking time:
20
INGREDIENTS
- - 400g Jerusalem artichokes
- - 300 g of superfine rice for risotto
- - 2 heads of radicchio
- - 2 carrots
- - 100 g red lentils
- - 1 onion
- - 4 bay leaves
- - 4 sprigs of thyme
- - Vegetable broth
- - 0.50 lemon juice
- - Extra-virgin olive oil
- - salt
INSTRUCTIONS
- Gather in a pot the carrots cutted into thick slices, the lentils and bay leaf. Cover with 1.5 liters of cold water and bring to a boil. At this point add salt and continue for 35 minutes over medium-low. When cooked, remove the bay leaf and blend, then check for salt and keep warm.
- Chop only the red half of the radicchio head, stirring with a spoon of olive oil and thyme leaves; Keep the sauce aside. Slice, then the rest of the radicchio. Then peel the artichokes, cut into pieces and in a bowl cover them flush with water and lemon juice
- Fry the chopped onion in a pan for risotto with 3-4 tablespoons of olive oil for 10 minutes over medium-low. Add the drained artichokes, salt lightly, put the lid on and cook for about ten minutes. Add the sliced radicchio and let it cook for 3-4 minutes. Add the rice and wet it with a little hot broth at a time, bring to cooking as a normal risotto
- Remove the risotto from the heat when it’s al dente and add the chicory with the thyme you’d previously set aside. Cover the rice and let it get creamy for 2-3 minutes before taking it to the table.
